Michelle’s Lasagne

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 lb ground chicken or 1 lb ground turkey
• 2 onions, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 teaspoon basil
• 1/2 teaspoon parsley
• 1/4 teaspoon oregano
• 1/8 teaspoon thyme
• 1/8 teaspoon black pepper
• 18 whole wheat lasagna noodles
• 2 (5 ounce) cans tomato paste
• 2 (700 ml) jars fire-roasted tomatoes
• 1 cup ragu pasta sauce
• 6 tablespoons ragu pasta sauce
• 2 cups low fat cottage cheese
• 224 g light cheese, grated (i use marble)

Recipe

• 1 cook noodles according to package directions. drain, rinse well, and set aside.
• 2 in large pot, fry ground chicken in a little water until it loses its pink colour. then add onion, both bell peppers, and spices. cook covered, on medium heat until veggies are tender. stir occasionally.
• 3 add “p.c.â€? sauce and 1 cup “raguâ€?. stir. simmer, covered until heated through. add cottage cheese and tomato paste. stir. cover and simmer until cheese and paste are melted through, about 10 minutes.
• 4 use 2 9"x 13" baking dishes. spoon few tablespoons of “raguâ€? onto bottoms of each pan. place 3 lasagne noodles in each pan to cover bottom. spoon sauce on to just cover noodles. repeat layers using 3 layers of noodles and ending with sauce.
• 5 sprinkle with grated cheese.
• 6 cover with tinfoil and bake 400º about 15-20 minutes or until cheese is melted and lasagne is bubbling. remove from oven and let sit for about 5 minutes before cutting. cut each pan into 8 equal pieces. serve. extra lasagne can be frozen.